Stéphane Reynaud

Châtaignes

Chestnuts

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Jar of chestnuts 500 g
  • Potatoes 300 g
  • Butter

Method

  1. Peel the potatoes and cut them into cubes.
  2. In a saucepan filled with water, cook the potato with the chestnuts for 30 minutes.
  3. Put these through a food mill. Melt the butter in the cream by heating it up.
  4. Add this cream mixture to the chestnut purée, then add the sweet chestnut purée and season.